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Wang Z, Li M, Fan J, Bao Y, Chen Q. Cultivation and Nutritional Evaluation of Agaricus bisporus with Tea Residue as Culture Medium. Foods 2023; 12:2440. [PMID: 37444178 DOI: 10.3390/foods12132440] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 06/17/2023] [Accepted: 06/18/2023] [Indexed: 07/15/2023] Open
Abstract
Different constituents of the cultivation substrate have significant effect on the yield and quality of edible mushrooms. The residue after the extraction of instant tea has exhibited to be biologically significant, and could be used as a substrate for cultivation. This study aimed to investigate the feasibility of tea extraction residue (TER) on button mushroom (Agaricus bisporus) cultivation, as an ingredient in the substrate, and assess the growth status, nutritional values, and sensory characteristics of fruiting body. The results showed that the strains could grow well on the cultivated substrate with 20% addition of TER. The total amount of hydrolyzed amino acids in the fruiting bodies of three TER-based groups (TER accounted for 10%, 20%, and 37.5%, respectively) was higher than that of the control group, and the total amount of essential amino acids was increased by 33.33%, 22.47%, and 9.92% compared with the control group, respectively. In addition, the results of gas chromatography-mass spectrometry (GC-MS) revealed that the addition of TER to the cultivation of substrate significantly enhanced the content of typical mushroom-flavor compounds in button mushroom, such as 1-octen-3-ol, 3-octanol, and 1-octen-3-one. It can be concluded that TER may be an ideal choice for the substrate in commercial cultivation of button mushroom.
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Affiliation(s)
- Zhuochen Wang
- Institute of Agro-Products Processing, Anhui Academy of Agricultural Science, Hefei 230031, China
- Anhui Engineering Laboratory of Food Microbial Fermentation and Functional Application, Hefei 230031, China
| | - Mengru Li
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- Anhui Engineering Laboratory for Agro-Products Processing, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Jundi Fan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- Anhui Engineering Laboratory for Agro-Products Processing, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yuting Bao
- Institute of Agro-Products Processing, Anhui Academy of Agricultural Science, Hefei 230031, China
- Anhui Engineering Laboratory of Food Microbial Fermentation and Functional Application, Hefei 230031, China
| | - Qi Chen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- Anhui Engineering Laboratory for Agro-Products Processing, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
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2
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Almaliki HS, Niu M, Keller NP, Yin G, Bennett JW. Mutational Analysis of Aspergillus fumigatus Volatile Oxylipins in a Drosophila Eclosion Assay. J Fungi (Basel) 2023; 9:jof9040402. [PMID: 37108857 PMCID: PMC10143813 DOI: 10.3390/jof9040402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 03/19/2023] [Accepted: 03/21/2023] [Indexed: 04/29/2023] Open
Abstract
Aspergillus fumigatus is a ubiquitous opportunistic pathogen. We have previously reported that volatile organic compounds (VOCs) produced by A. fumigatus cause delays in metamorphosis, morphological abnormalities, and death in a Drosophila melanogaster eclosion model. Here, we developed A. fumigatus deletion mutants with blocked oxylipin biosynthesis pathways (∆ppoABC) and then exposed the third instar larvae of D. melanogaster to a shared atmosphere with either A. fumigatus wild-type or oxylipin mutant cultures for 15 days. Fly larvae exposed to VOCs from wild-type A. fumigatus strains exhibited delays in metamorphosis and toxicity, while larvae exposed to VOCs from the ∆ppoABC mutant displayed fewer morphogenic delays and higher eclosion rates than the controls. In general, when fungi were pre-grown at 37 °C, the effects of the VOCs they produced were more pronounced than when they were pre-grown at 25 °C. GC-MS analysis revealed that the wild-type A. fumigatus Af293 produced more abundant VOCs at higher concentrations than the oxylipin-deficient strain Af293∆ppoABC did. The major VOCs detected from wild-type Af293 and its triple mutant included isopentyl alcohol, isobutyl alcohol, 2-methylbutanal, acetoin, and 1-octen-3-ol. Unexpectedly, compared to wild-type flies, the eclosion tests yielded far fewer differences in metamorphosis or viability when flies with immune-deficient genotypes were exposed to VOCs from either wild-type or ∆ppoABC oxylipin mutants. In particular, the toxigenic effects of Aspergillus VOCs were not observed in mutant flies deficient in the Toll (spz6) pathway. These data indicate that the innate immune system of Drosophila mediates the toxicity of fungal volatiles, especially via the Toll pathway.
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Affiliation(s)
- Hadeel S Almaliki
- Technical Institute of Samawa, Al-Furat Al-Awsat Technical University, Samawa 66001, Iraq
| | - Mengyao Niu
- Department of Medical Microbiology and Immunology, University of Wisconsin-Madison, Madison, WI 53706, USA
| | - Nancy P Keller
- Department of Medical Microbiology and Immunology, University of Wisconsin-Madison, Madison, WI 53706, USA
| | - Guohua Yin
- Peking University Institute of Advanced Agricultural Sciences, Shandong Laboratory of Advanced Agricultural Sciences in Weifang, Weifang 261325, China
- Department of Plant Biology, Rutgers, The State University of New Jersey, New Brunswick, NJ 08901, USA
| | - Joan W Bennett
- Department of Plant Biology, Rutgers, The State University of New Jersey, New Brunswick, NJ 08901, USA
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3
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Guo K, Wang Q, Xia T, Wang L, Song H, Yang L. Effect of smelting temperatures on the odor compounds of beef tallow through instrumental and sensory techniques. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/19/2023]
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4
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Tejedor-Calvo E, Marco P, Spègel P, Soler-Rivas C. Extraction and trapping of truffle flavoring compounds into food matrices using supercritical CO 2. Food Res Int 2023; 164:112422. [PMID: 36737997 DOI: 10.1016/j.foodres.2022.112422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 12/21/2022] [Accepted: 12/26/2022] [Indexed: 12/29/2022]
Abstract
A supercritical fluid extraction methodology was used to extract flavoring and bioactive compounds from truffles. Some parameters such as CO2 flow rate (1-3 mg/mL), extraction time (15-90 min) and different trapping food matrices (grape seed oil, gelatin, agar agar and water) were optimized using response surface methodology to enhance extraction and trapping yields. The optimal conditions (2.27 mg/mL CO2 flow rate, 82.5 min when using 40 °C and 30 MPa, with 1 mL grape seed oil as trapping matrix) obtained with Tuber melanosporum were applied to three different truffle species: Terfezia claveryi, Tuber aestivum and Tuber indicum. A total of 32 metabolites were profiled in the extracts using ultra-high-performance supercritical fluid chromatography coupled to quadrupole time-of-flight mass spectrometry. Compounds such as brassicasterol ergosta-7,22-dienol, oleic and linoleic acid were found at similar amounts in all the extracts but other molecules (e.g. fungal sterols) showed a particular distribution depending on the specie studied and whether a trapping matrix was used at the SFE outlet.
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Affiliation(s)
- Eva Tejedor-Calvo
- Department of Plant Science, Agrifood Research and Technology Centre of Aragon (CITA), Agrifood Institute of Aragón - IA2 (CITA-Zaragoza University), Av. Montañana, 930, 50059 Zaragoza, Spain; Department of Production and Characterization of Novel Foods, Institute of Food Science Research-CIAL (UAM + CSIC), C/Nicolas Cabrera 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049 Madrid, Spain.
| | - Pedro Marco
- Department of Plant Science, Agrifood Research and Technology Centre of Aragon (CITA), Agrifood Institute of Aragón - IA2 (CITA-Zaragoza University), Av. Montañana, 930, 50059 Zaragoza, Spain
| | - Peter Spègel
- Department of Chemistry, Centre for Analysis and Synthesis, Lund University, Lund, Sweden
| | - Cristina Soler-Rivas
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research-CIAL (UAM + CSIC), C/Nicolas Cabrera 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049 Madrid, Spain
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Zhai Y, Guo M, Meng Q, Song H. Characterization of key odor-active compounds in high quality high-salt liquid-state soy sauce. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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6
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Chaubey T, Sagar V, Singh RK, Chanotiya CS, Pandey S, Singh PM, Karmakar P, Singh J, Singh B, Singh DP, Pandey KK, Behera TK. Volatile Compounds Governed by Single Recessive Gene Impart Aroma in Sponge Gourd ( Luffa cylindrica L. Roem). PLANTS (BASEL, SWITZERLAND) 2022; 11:2881. [PMID: 36365333 PMCID: PMC9656515 DOI: 10.3390/plants11212881] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Revised: 10/21/2022] [Accepted: 10/24/2022] [Indexed: 06/16/2023]
Abstract
As a vegetable crop, sponge gourd is widely consumed worldwide due to its health promoting and nutraceutical value. This study describes genetics of an aromatic genotype VRSG-7-17 and deciphers the genetic control and volatile compound composition of sponge gourd. To study the inheritance of this trait, a cross was made between aromatic light-green-fruited VRSG-7-17 and non-aromatic dark-green-fruited VRSG-194 genotypes. The F1s were found to be non-aromatic and have a green fruit colour. Chi-square (χ2) analysis of backcross and F2 population segregating for aroma suggested that the inheritance of aroma in VRSG-7-17 is governed by a single recessive gene in a simple Mendelian fashion. The SPME-GC/MS analysis of the volatile compounds suggested that the compounds responsible for Basmati rice-like aroma were mainly hexanal, 1-octen-3-ol, 3-octanone and limonene. The aroma persists in the cooked VRSG-7-17 fruits, that did not lose fragrance traits at high temperatures. The inheritance of fruit colour was found to be controlled by a single gene with incomplete dominance. The segregation analysis showed that the aroma and fruit colour were not linked, and they segregated independently. The findings will lead to understanding the inheritance of the aromatic compounds in the sponge gourd and may be utilised in the breeding programmes for developing improved aromatic varieties.
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Affiliation(s)
- Tribhuvan Chaubey
- ICAR-Indian Institute of Vegetable Research (IIVR), Varanasi 221305, India
| | - Vidya Sagar
- ICAR-Indian Institute of Vegetable Research (IIVR), Varanasi 221305, India
| | - Ramesh Kumar Singh
- ICAR-Indian Institute of Vegetable Research (IIVR), Varanasi 221305, India
| | | | - Sudhakar Pandey
- ICAR-Indian Institute of Vegetable Research (IIVR), Varanasi 221305, India
| | - Prabhakar M. Singh
- ICAR-Indian Institute of Vegetable Research (IIVR), Varanasi 221305, India
| | - Pradip Karmakar
- ICAR-Indian Institute of Vegetable Research (IIVR), Varanasi 221305, India
| | - Jagdish Singh
- ICAR-Indian Institute of Vegetable Research (IIVR), Varanasi 221305, India
| | - Bijendra Singh
- Acharya Narendra Deva University of Agriculture & Technology, Kumarganj, Ayodhya 224229, India
| | | | | | - Tusar Kanti Behera
- ICAR-Indian Institute of Vegetable Research (IIVR), Varanasi 221305, India
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7
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Process Modelling and Simulation of Key Volatile Compounds of Maillard Reaction Products Derived from Beef Tallow Residue Hydrolysate Based on Proxy Models. Foods 2022; 11:foods11192962. [PMID: 36230038 PMCID: PMC9563421 DOI: 10.3390/foods11192962] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 08/19/2022] [Accepted: 09/02/2022] [Indexed: 11/17/2022] Open
Abstract
The hydrolysis time is directly related to the flavor of the Maillard reaction, but existing proxy models cannot simulate and model the variation curves of vital volatile components. This study developed a predictive model for modelling and simulating key volatile compounds of Maillard reaction products (MRPs) derived from beef tallow residue hydrolysate. Results showed the degree of hydrolysis increased with hydrolysis time, and the most significant improvement in the roast flavor and overall acceptance was when hydrolyzing 4 h. Based on flavor dilution value and the relative odor activity value, nine key volatile components were identified, and 2-ethyl-3,5-dimethylpyrazine with roast flavor was the highest. Compared with Polynomial Curve Fitting (PCF) and Cubic Spline Interpolation (CSI), key volatile compounds of MRPs could be better modeled and simulated by the Curve Prediction Model (CPM). All results suggested that CPM could predict the changes in key volatile components produced by MRPs.
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The Biosynthesis of 1-octene-3-ol by a Multifunctional Fatty Acid Dioxygenase and Hydroperoxide Lyase in Agaricus bisporus. J Fungi (Basel) 2022; 8:jof8080827. [PMID: 36012815 PMCID: PMC9410191 DOI: 10.3390/jof8080827] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 07/29/2022] [Accepted: 08/05/2022] [Indexed: 11/17/2022] Open
Abstract
The biosynthetic pathway from linoleic acid to 1-octen-3-ol in Agaricus bisporus has long been established, in which linoleic acid is converted to 10-hydroperoxide (10-HPOD) by deoxygenation, and 10-HPOD is subsequently cleaved to yield 1-octene-3-ol and 10-oxodecanoic acid. However, the corresponding enzymes have not been identified and cloned. In the present study, four putative genes involved in oxylipid biosynthesis, including one lipoxygenase gene named AbLOX, two linoleate diol synthase genes named AbLDS1 and AbLDS2, and one hydroperoxide lyase gene named AbHPL were retrieved from the A. bisporus genome by a homology search and cloned and expressed prokaryotically. AbLOX, AbLDS1, and AbLDS2 all exhibited fatty acid dioxygenase activity, catalyzing the conversion of linoleic acid to generate hydroperoxide, and AbHPL showed a cleaving hydroperoxide activity, as was determined by the KI-starch method. AbLOX and AbHPL catalyzed linoleic acid to 1-octen-3-ol with an optimum temperature of 35 °C and an optimum pH of 7.2, whereas AbLDS1, AbLDS2, and AbHPL catalyzed linoleic acid without 1-octen-3-ol. Reduced AbLOX expression in antisense AbLOX transformants was correlated with a decrease in the yield of 1-octen-3-ol. AbLOX and AbHPL were highly homologous to the sesquiterpene synthase Cop4 of Coprinus cinerea and the yeast sterol C-22 desaturase, respectively. These results reveal that the enzymes for the oxidative cleavage of linoleic acid to synthesize 1-octen-3-ol in A. bisporus are the multifunctional fatty acid dioxygenase AbLOX and hydroperoxide lyase AbHPL.
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9
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Liu R, Qi N, Sun J, Chen H, Zhang N, Sun B. Effects of Frying Conditions on Volatile Composition and Odor Characteristics of Fried Pepper (Zanthoxylum bungeanum Maxim.) Oil. Foods 2022; 11:foods11111661. [PMID: 35681412 PMCID: PMC9180787 DOI: 10.3390/foods11111661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Revised: 06/02/2022] [Accepted: 06/02/2022] [Indexed: 12/10/2022] Open
Abstract
Fried pepper (Zanthoxylum bungeanum Maxim.) oil (FPO) is widely used in Chinese cuisine because of its unique aroma. To investigate the effects of different frying temperatures and different frying times on the volatile composition and odor characteristics of FPOs, descriptive sensory analysis (DSA), solvent-assisted flavor evaporation–gas chromatography–mass spectrometry (SAFE–GC–MS) and electronic nose (E-nose) were used to analyze the FPOs (FPO1–FPO4 represented the pepper oil fried at 110 °C, 120 °C, 130 °C, and 140 °C; FPO5–FPO7 represented the pepper oil fried for 10 min, 20 min and 30 min). The results showed that FPO3 and FPO6 had strong citrus-like and floral aromas and exhibited significant advantages in sensory attributes. A total of 46 volatile compounds were identified by SAFE–GC–MS; among them, FPO3 and FPO6 had a higher volatile compound content. β-Caryophyllene was detected in only FPO3 and FPO6; linalool was higher in FPO3 and FPO6, which might cause them to exhibit stronger floral and citrus-like aromas. The presence of (2E,4E)-2,4-decanedienal would be one of the reasons for the strong fatty aroma exhibited in FPO4 and FPO7. FPO3 and FPO6 were associated with citrus-like and floral aromas by partial least squares regression (PLSR) analysis, which agreed with the sensory evaluation results.
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10
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Rapid Production of Fish Sauce from the Internal Organs of White Sturgeon, Acipenser transmontanus Richardson, 1836. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8050238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
The internal organs of white sturgeon in Miyazaki Prefecture are discarded during processing. Therefore, we tried to produce fish sauce using a short-term manufacturing method. The minced internal organs were autolyzed by endogenous proteases at 50 °C. During autolysis, the protein contents of the supernatant and precipitate after centrifugation were analyzed by the Kjeldahl method, and the protein size was monitored by SDS-PAGE. This analysis showed that the extraction rate was about 60% after treatment at 50 °C for 24 h. The major bands at 200 kDa, 43 kDa, and 40 kDa detected before the start of the treatment gradually disappeared over time. Fifteen components were detected as the main volatile components. These components increased sharply and then decreased during incubation at 50 °C for 24 h. The fish sauce produced had a good aroma after incubation at 50 °C for 72 h.
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Fischer E, Cayot N, Cachon R. Potential of Microorganisms to Decrease the "Beany" Off-Flavor: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:4493-4508. [PMID: 35384667 DOI: 10.1021/acs.jafc.1c07505] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Vegetable proteins are in high demand due to current issues surrounding meat consumption and changes in eating habits, but they are still not accepted by consumers due to their strong bitterness, astringent taste, and "beany" off-flavor. This review aimed to give an overview of the "beany" off-flavor and the potential of microorganisms to decrease it. Twenty-six volatile compounds were identified from the literature as contributing to the "beany" off-flavor, and their formation pathways were identified in a legume matrix, pea. Biotechnological ways to improve the flavor by reducing these volatile compounds were then looked over. As aldehydes and ketones are the main type of compounds directly linked to the "beany" off-flavor, alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH) were focused on. By converting aldehyde and ketones into alcohols or carboxylic acids, these two enzymes have the potential to decrease the off-flavor. The presence of the two enzymes in a selection of microorganisms (Lactobacillus acidophilus, Limosilactobacillus fermentum, Lactiplantibacillus plantarum, Streptococcus thermophilus, Saccharomyces cerevisiae, and Gluconobacter suboxydans) was done with a catabolism and a bioinformatical study. Finally, the correlation between the presence of the enzyme and the efficacy to improve the flavor was investigated by comparison with the literature. The presence of ADH and/or ALDH in the strain metabolism seems linked to an odor improvement. Especially, a constitutive enzyme (ADH or ALDH) in the catabolism should give better results, showing that some fermentative types are more inclined to better the flavor. Obligatory fermentative strains, with a constitutive ADH, or acetic acid bacteria, with constitutive ADH and ALDH, show the best results and should be favored to reduce the amount of compounds involved in the "beany" off-flavor and diminish that off-flavor in legume proteins.
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Affiliation(s)
- Estelle Fischer
- Univ. Bourgogne Franche-Comté, Institut Agro, PAM UMR A 02.102, F-21000 Dijon, France
| | - Nathalie Cayot
- Univ. Bourgogne Franche-Comté, Institut Agro, PAM UMR A 02.102, F-21000 Dijon, France
| | - Rémy Cachon
- Univ. Bourgogne Franche-Comté, Institut Agro, PAM UMR A 02.102, F-21000 Dijon, France
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Hou Z, Wei Y, Sun L, Xia R, Xu H, Li Y, Feng Y, Fan W, Xin G. Effects of drying temperature on umami taste and aroma profiles of mushrooms (Suillus granulatus). J Food Sci 2022; 87:1983-1998. [PMID: 35340024 DOI: 10.1111/1750-3841.16127] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 01/07/2022] [Accepted: 02/28/2022] [Indexed: 12/15/2022]
Abstract
Temperature is one of the most important factors for drying edible mushrooms. To evaluate the effects of different hot-air drying (HAD) temperatures on the umami taste and aroma profile of Suillus granulatus (S. granulatus) mushrooms, we measured umami substances and volatile compounds of S. granulatus dried at 40°C, 50°C, 60°C, 70°C, and 80°C. Results showed that when dried at 60°C, S. granulatus exhibited significantly higher (p < 0.05) equivalent umami concentration, taste activity values of glutamic acid (Glu) and 5'-guanosine monophosphate (5'-GMP), and electronic tongue umami sensory scores. The results identified a total of 71 volatile components of which geranylacetone, benzaldehyde, phenylethyl alcohol, and 3-methylbutanoic acid were the dominant compounds. Sensory evaluation and relative odor activity values (ROAVs) revealed that 16 volatile compounds were the key volatile organic compounds contributing mushroom-like and sweet odor to the overall aroma of S. granulatus; these included 1-octen-3-ol (ROAV: 15.11-62.06) and ethyl phenylacetate (ROAV: 13.62-79.11). The drying temperature changed the aroma profile of S. granulatus. Furthermore, the mushroom dried at 60°C had a more desirable mushroom-like and almond odor. It was, therefore, proposed that HAD at 60°C was optimal for retaining a pleasant flavor in S. granulatus. This study provides a theoretical basis for the optimal drying condition selection for the mushroom processing industry. PRACTICAL APPLICATION: Hot-air drying at 60°C can significantly retain the flavor of S. granulatus and is an optimal temperature for mushroom drying.
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Affiliation(s)
- Zhenshan Hou
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Yunyun Wei
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Libin Sun
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Rongrong Xia
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Heran Xu
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Yunting Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Yao Feng
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Wenli Fan
- College of Horticulture, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Guang Xin
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
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13
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Song S, Zheng F, Tian X, Feng T, Yao L, Sun M, Shi L. Evolution Analysis of Free Fatty Acids and Aroma-Active Compounds during Tallow Oxidation. Molecules 2022; 27:352. [PMID: 35056666 PMCID: PMC8779770 DOI: 10.3390/molecules27020352] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 01/03/2022] [Accepted: 01/04/2022] [Indexed: 11/17/2022] Open
Abstract
To explore the role of fatty acids as flavor precursors in the flavor of oxidized tallow, the volatile flavor compounds and free fatty acid (FFAs) in the four oxidization stages of tallow were analyzed via gas chromatography (GC)-mass spectrometry (MS), the aroma characteristics of them were analyzed by GC-olfactory (GC-O) method combined with sensory analysis and partial least-squares regression (PLSR) analysis. 12 common FFAs and 35 key aroma-active compounds were obtained. Combined with the results of odor activity value (OAV) and FD factor, benzaldehyde was found to be an important component in unoxidized tallow. (E,E)-2,4-Heptadienal, (E,E)-2,4-decadienal, (E)-2-nonenal, octanal, hexanoic acid, hexanal and (E)-2-heptenal were the key compounds involved in the tallow flavor oxidation. The changes in FFAs and volatile flavor compounds during oxidation and the metabolic evolution of key aroma-active compounds are systematically summarized in this study. The paper also provides considerable guidance in oxidation control and meat flavor product development.
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Affiliation(s)
- Shiqing Song
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (S.S.); (F.Z.); (X.T.); (T.F.); (L.Y.)
| | - Feiting Zheng
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (S.S.); (F.Z.); (X.T.); (T.F.); (L.Y.)
| | - Xiaoyan Tian
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (S.S.); (F.Z.); (X.T.); (T.F.); (L.Y.)
| | - Tao Feng
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (S.S.); (F.Z.); (X.T.); (T.F.); (L.Y.)
| | - Lingyun Yao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (S.S.); (F.Z.); (X.T.); (T.F.); (L.Y.)
| | - Min Sun
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (S.S.); (F.Z.); (X.T.); (T.F.); (L.Y.)
| | - Lei Shi
- Pudong New Area Agro-Technology Extension Center, Shanghai 201201, China;
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14
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Song GC, Jeon J, Choi HK, Sim H, Kim S, Ryu C. Bacterial type III effector-induced plant C8 volatiles elicit antibacterial immunity in heterospecific neighbouring plants via airborne signalling. PLANT, CELL & ENVIRONMENT 2022; 45:236-247. [PMID: 34708407 PMCID: PMC9298316 DOI: 10.1111/pce.14209] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Revised: 10/08/2021] [Accepted: 10/15/2021] [Indexed: 05/10/2023]
Abstract
Upon sensing attack by pathogens and insect herbivores, plants release complex mixtures of volatile compounds. Here, we show that the infection of lima bean (Phaseolus lunatus L.) plants with the non-host bacterial pathogen Pseudomonas syringae pv. tomato led to the production of microbe-induced plant volatiles (MIPVs). Surprisingly, the bacterial type III secretion system, which injects effector proteins directly into the plant cytosol to subvert host functions, was found to prime both intra- and inter-specific defense responses in neighbouring wild tobacco (Nicotiana benthamiana) plants. Screening of each of 16 effectors using the Pseudomonas fluorescens effector-to-host analyser revealed that an effector, HopP1, was responsible for immune activation in receiver tobacco plants. Further study demonstrated that 1-octen-3-ol, 3-octanone and 3-octanol are novel MIPVs emitted by the lima bean plant in a HopP1-dependent manner. Exposure to synthetic 1-octen-3-ol activated immunity in tobacco plants against a virulent pathogen Pseudomonas syringae pv. tabaci. Our results show for the first time that a bacterial type III effector can trigger the emission of C8 plant volatiles that mediate defense priming via plant-plant interactions. These results provide novel insights into the role of airborne chemicals in bacterial pathogen-induced inter-specific plant-plant interactions.
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Affiliation(s)
- Geun Cheol Song
- Molecular Phytobacteriology LaboratoryInfectious Disease Research Center, KRIBBDaejeonSouth Korea
| | - Je‐Seung Jeon
- Molecular Phytobacteriology LaboratoryInfectious Disease Research Center, KRIBBDaejeonSouth Korea
| | - Hye Kyung Choi
- Molecular Phytobacteriology LaboratoryInfectious Disease Research Center, KRIBBDaejeonSouth Korea
| | - Hee‐Jung Sim
- Environmental Chemistry Research GroupKorea Institute of Toxicology (KIT)JinjuSouth Korea
| | - Sang‐Gyu Kim
- Department of Biological SciencesKorea Advanced Institute of Science and TechnologyDaejeonSouth Korea
| | - Choong‐Min Ryu
- Molecular Phytobacteriology LaboratoryInfectious Disease Research Center, KRIBBDaejeonSouth Korea
- Biosystems and Bioengineering ProgramUniversity of Science and Technology (UST)DaejeonSouth Korea
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15
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Zhu W, Jiang B, Zhong F, Chen J, Zhang T. Effect of Microbial Fermentation on the Fishy-Odor Compounds in Kelp ( Laminaria japonica). Foods 2021; 10:foods10112532. [PMID: 34828815 PMCID: PMC8623561 DOI: 10.3390/foods10112532] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 10/13/2021] [Accepted: 10/20/2021] [Indexed: 11/16/2022] Open
Abstract
Kelp (Laminaria japonica) is an important marine resource with low cost and rich nutrition. However, its fishy odor has compromised consumer acceptance. In this study, the effects of fermentation with Lactobacillus plantarum FSB7, Pediococcus pentosaceus CICC 21862 and Saccharomyces cerevisiae SK1.008 on fishy notes in kelp was studied using gas chromatography-mass spectrometry (GC-MS), gas chromatography-ion mobility spectrometry (GC-IMS) and odor activity values (OAVs). Forty-four volatile organic compounds (VOCs) were identified in unfermented kelp, most of which were aldehydes, followed by alkanes, alcohols and ketones. Among them were 19 volatile compounds with OAV greater than one. Substances containing α,β-unsaturated carbonyl structure (1-Octen-3-one, (E,Z)-2,6-nonadienal, (E,E)-2,4-decadienal, etc.) are the main contributors to kelp fishy odor. The number of VOCs in kelp samples fermented by L. plantarum, P. pentosaceus and S. cerevisiae were decreased to 22, 24 and 34, respectively. GC-IMS shows that the fingerprint of the S. cerevisiae fermented sample had the most obvious changes. The disappearance of 1-octen-3-one and a 91% decrease in unsaturated aldehydes indicate that S. cerevisiae was the most effective, while L. plantarum and P. pentosaceus only reached 43-55%. The decrease in kelp fishy notes was related to the decrease in α,β-unsaturated carbonyl groups. The experimental results show that odor reduction with fermentation is feasible.
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Affiliation(s)
- Wenyang Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (W.Z.); (F.Z.); (J.C.); (T.Z.)
| | - Bo Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (W.Z.); (F.Z.); (J.C.); (T.Z.)
- International Joint Laboratory on Food Science and Safety, Jiangnan University, Wuxi 214122, China
- Correspondence: ; Tel.: +86-510-85915296
| | - Fang Zhong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (W.Z.); (F.Z.); (J.C.); (T.Z.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jingjing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (W.Z.); (F.Z.); (J.C.); (T.Z.)
- International Joint Laboratory on Food Science and Safety, Jiangnan University, Wuxi 214122, China
| | - Tao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (W.Z.); (F.Z.); (J.C.); (T.Z.)
- International Joint Laboratory on Food Science and Safety, Jiangnan University, Wuxi 214122, China
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16
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Liu H, Hui T, Fang F, Li S, Wang Z, Zhang D. The formation of key aroma compounds in roasted mutton during the traditional charcoal process. Meat Sci 2021; 184:108689. [PMID: 34653802 DOI: 10.1016/j.meatsci.2021.108689] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2021] [Revised: 09/28/2021] [Accepted: 09/30/2021] [Indexed: 01/29/2023]
Abstract
The formation of key aroma compounds in roasted mutton during the traditional charcoal process were investigated. The results indicated that the samples roasted for 0-15 min could be discriminated using a flash GC E-nose and GC-O-MS combined with multivariate data analysis. A total of 37 odorants were identified, among which 15 odorants were confirmed as key aroma compounds by aroma recombination experiments. Significant increases in key aroma compositions and concentrations in samples were observed during the roasting process, in which hexanal had the highest concentration. The odour activity values (OAVs) of 15 key aroma compounds were maintained at high levels in the samples after roasting for 10 min. The roasted mutton had typical aromas of meaty, fatty, roasty, grassy, and sweet odours. The multivariate linear modeling indicated that a lower specific heat capacity and lower water activity could contribute to the formation of aroma compounds of samples.
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Affiliation(s)
- Huan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Teng Hui
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Fei Fang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Shaobo Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Zhenyu Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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17
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Feng Y, Xin G, Wei Y, Xu H, Sun L, Hou Z, Sun B. Comparison of the umami taste and aroma of dried Suillus granulatus packed using four different packaging methods. Food Chem 2021; 366:130570. [PMID: 34311238 DOI: 10.1016/j.foodchem.2021.130570] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Revised: 07/06/2021] [Accepted: 07/07/2021] [Indexed: 11/25/2022]
Abstract
Umami and aroma are important flavor qualities of edible mushrooms, and packaging can maintain or improve the flavor during storage. This study explored the effects of light-proof packaging (LPP), light-transparent packaging (LTP), vacuum light-proof packaging (VLPP), and vacuum light-transparent packaging (VLTP) on umami taste and aroma of dried Suillus granulatus. Monosodium glutamate-like amino acid content, equivalent umami concentration, and electronic tongue umami sensory scores in VLTP were higher at 2, 4, and 6 months and higher in LTP at 8 and 10 months. Principal component analysis of aroma components showed that the comprehensive scores were higher for the transparent packaging. Ketones and pyrazines were more abundant in transparent packaging. Flavor quality was better at 4-6 months, based on the equivalent umami concentration and the concentration of eight-carbon compounds that contribute to aroma. Transparent packaging is a promising way to optimize the flavor of dried Suillus granulatus.
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Affiliation(s)
- Yao Feng
- Food College of Shenyang Agricultural University, Shenyang, China
| | - Guang Xin
- Food College of Shenyang Agricultural University, Shenyang, China.
| | - Yunyun Wei
- Food College of Shenyang Agricultural University, Shenyang, China
| | - Heran Xu
- Food College of Shenyang Agricultural University, Shenyang, China
| | - Libin Sun
- Food College of Shenyang Agricultural University, Shenyang, China
| | - Zhenshan Hou
- Food College of Shenyang Agricultural University, Shenyang, China
| | - Bingxin Sun
- Food College of Shenyang Agricultural University, Shenyang, China
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18
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Orban A, Weber A, Herzog R, Hennicke F, Rühl M. Transcriptome of different fruiting stages in the cultivated mushroom Cyclocybe aegerita suggests a complex regulation of fruiting and reveals enzymes putatively involved in fungal oxylipin biosynthesis. BMC Genomics 2021; 22:324. [PMID: 33947322 PMCID: PMC8097960 DOI: 10.1186/s12864-021-07648-5] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2020] [Accepted: 04/19/2021] [Indexed: 12/19/2022] Open
Abstract
BACKGROUND Cyclocybe aegerita (syn. Agrocybe aegerita) is a commercially cultivated mushroom. Its archetypal agaric morphology and its ability to undergo its whole life cycle under laboratory conditions makes this fungus a well-suited model for studying fruiting body (basidiome, basidiocarp) development. To elucidate the so far barely understood biosynthesis of fungal volatiles, alterations in the transcriptome during different developmental stages of C. aegerita were analyzed and combined with changes in the volatile profile during its different fruiting stages. RESULTS A transcriptomic study at seven points in time during fruiting body development of C. aegerita with seven mycelial and five fruiting body stages was conducted. Differential gene expression was observed for genes involved in fungal fruiting body formation showing interesting transcriptional patterns and correlations of these fruiting-related genes with the developmental stages. Combining transcriptome and volatilome data, enzymes putatively involved in the biosynthesis of C8 oxylipins in C. aegerita including lipoxygenases (LOXs), dioxygenases (DOXs), hydroperoxide lyases (HPLs), alcohol dehydrogenases (ADHs) and ene-reductases could be identified. Furthermore, we were able to localize the mycelium as the main source for sesquiterpenes predominant during sporulation in the headspace of C. aegerita cultures. In contrast, changes in the C8 profile detected in late stages of development are probably due to the activity of enzymes located in the fruiting bodies. CONCLUSIONS In this study, the combination of volatilome and transcriptome data of C. aegerita revealed interesting candidates both for functional genetics-based analysis of fruiting-related genes and for prospective enzyme characterization studies to further elucidate the so far barely understood biosynthesis of fungal C8 oxylipins.
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Affiliation(s)
- Axel Orban
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, 35392, Giessen, Hesse, Germany
| | - Annsophie Weber
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, 35392, Giessen, Hesse, Germany
| | - Robert Herzog
- International Institute Zittau, Technical University Dresden, 02763, Zittau, Saxony, Germany
| | - Florian Hennicke
- Project Group Genetics and Genomics of Fungi, Ruhr-University Bochum, Chair Evolution of Plants and Fungi, 44780, Bochum, North Rhine-Westphalia, Germany.
| | - Martin Rühl
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, 35392, Giessen, Hesse, Germany. .,Fraunhofer Institute for Molecular Biology and Applied Ecology IME Branch for Bioresources, 35392, Giessen, Hesse, Germany.
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19
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Maltodextrin improves physical properties and volatile compound retention of spray-dried asparagus concentrate. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111058] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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20
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Subramaniam S, Jiao S, Zhang Z, Jing P. Impact of post-harvest processing or thermal dehydration on physiochemical, nutritional and sensory quality of shiitake mushrooms. Compr Rev Food Sci Food Saf 2021; 20:2560-2595. [PMID: 33786992 DOI: 10.1111/1541-4337.12738] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2020] [Revised: 02/07/2021] [Accepted: 02/11/2021] [Indexed: 12/20/2022]
Abstract
Shiitake mushrooms are one of the most popular and highly consumed mushrooms worldwide both in fresh and dry forms. However, it rapidly starts losing its quality immediately after harvest which necessitates processing and/or proper storage before being distributed. However, the processes used for preserving other mushrooms (e.g., Agaricus) become unviable for shiitake due to its uniqueness (higher respiration rate, varied biochemicals, growth, etc.) which demands individual studies on shiitake. This review starts by listing the factors and their interdependence leading to a quality decline in shiitake after harvest. Understanding well about these factors, numerous post-harvest operations preserve shiitake as fresh form for a shorter period and as dried forms for a longer shelf-life. These processes also affect the intrinsic quality and nutrients of shiitake. This review comprehensively summarizes and discusses the effects of chemical processing (washing, fumigation, coating, and ozone), modified atmosphere packaging (including irradiation) on the quality of fresh shiitake while discussing their efficiency in extending their shelf-life by inhibiting microbial spoilage and deterioration in quality including texture, appearance, nutrients, and favor. It also reviews the impact of thermal dehydration on the quality of dried shiitake mushrooms, especially the acquired unique textural, nutritional, and aromatic properties along with their merits and limitations. Since shiitake are preferred to be low-cost consumer products, the applicability of freeze-drying and sophisticated novel methodologies, which prove to be expensive and/or complex, are discussed. The review also outlines the challenges and proposes the subsequent future directives, which either retains/enhances the desirable quality in shiitake mushrooms.
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Affiliation(s)
- Shankar Subramaniam
- Shanghai Food Safety and Engineering Technology Research Center, Key Laboratory of Urban Agriculture, Ministry of Agriculture, Bor S. Luh Food Safety Research Centre, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Shunshan Jiao
- Shanghai Food Safety and Engineering Technology Research Center, Key Laboratory of Urban Agriculture, Ministry of Agriculture, Bor S. Luh Food Safety Research Centre, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Zhentao Zhang
- Technical Institute of Physics and Chemistry, CAS, Beijing, China
| | - Pu Jing
- Shanghai Food Safety and Engineering Technology Research Center, Key Laboratory of Urban Agriculture, Ministry of Agriculture, Bor S. Luh Food Safety Research Centre, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
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21
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Wang F, Gao Y, Wang H, Xi B, He X, Yang X, Li W. Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography-ion mobility spectrometry (GC-IMS). Meat Sci 2021; 175:108449. [PMID: 33550158 DOI: 10.1016/j.meatsci.2021.108449] [Citation(s) in RCA: 70] [Impact Index Per Article: 23.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2020] [Revised: 01/19/2021] [Accepted: 01/20/2021] [Indexed: 12/30/2022]
Abstract
In this study, gas chromatography coupled to an ion mobility spectrometry (GC-IMS) was used for analyzing some volatile components and flavor fingerprint in samples from Jingyuan lambs of different ages (2, 6, and 12 months). The data obtained from ion mobility were processed using laboratory analysis view processing software for fingerprint recognition, and the principal component analysis (PCA) was performed. GC-IMS provided information on the characteristics and strength of 66 volatile flavor compounds (monomers and dimers). The differences in flavoring substances between lambs of different ages were observed. The compounds with higher intensity peaks in the lamb meat samples were alcohols (1-octen-3-ol, ethanol, (E)-2-hexen-1-ol, 1-pentanol, and 2-propanol), ketones (2-pentanone, 2-heptanone, 3-hydroxy-2-butanone, 2-hexanone, 2-butanone, 2-propanone, and 4-methyl-2-pentanone), aldehydes (n-nonanal, octanal, heptanal, 3-methylbutanal, hexanal, pentanal, 2-methylbutanal, (E)-2-octenal, (E)-2-nonenal, methional, and phenylacetaldehyde), esters (methyl benzoate), furan (2-pentylfuran), and thiazole (trimethylthiazole). The results showed that the flavor fingerprint in samples from Jingyuan lambs of different ages (2, 6, and 12 months) can be established by GC-IMS and PCA based on the identified volatile compounds. This method might be used for the rapid and comprehensive analysis of volatile components in lamb meat.
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Affiliation(s)
- Fang Wang
- Lanzhou Institute of Animal Husbandry and Pharmaceutical Science, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; Quality Safety Risk Assessment of Animal Products (Lanzhou), Ministry of Agriculture, Lanzhou 730050, China
| | - Yaqin Gao
- Lanzhou Institute of Animal Husbandry and Pharmaceutical Science, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; Quality Safety Risk Assessment of Animal Products (Lanzhou), Ministry of Agriculture, Lanzhou 730050, China.
| | - Hongbo Wang
- Lanzhou Institute of Animal Husbandry and Pharmaceutical Science, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; Quality Safety Risk Assessment of Animal Products (Lanzhou), Ministry of Agriculture, Lanzhou 730050, China
| | - Bin Xi
- Lanzhou Institute of Animal Husbandry and Pharmaceutical Science, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; Quality Safety Risk Assessment of Animal Products (Lanzhou), Ministry of Agriculture, Lanzhou 730050, China
| | - Xiaona He
- Lanzhou Institute of Animal Husbandry and Pharmaceutical Science, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; Quality Safety Risk Assessment of Animal Products (Lanzhou), Ministry of Agriculture, Lanzhou 730050, China
| | - Xiaoling Yang
- Lanzhou Institute of Animal Husbandry and Pharmaceutical Science, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; Quality Safety Risk Assessment of Animal Products (Lanzhou), Ministry of Agriculture, Lanzhou 730050, China
| | - Weihong Li
- Lanzhou Institute of Animal Husbandry and Pharmaceutical Science, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; Quality Safety Risk Assessment of Animal Products (Lanzhou), Ministry of Agriculture, Lanzhou 730050, China
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22
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Ding A, Zhu M, Qian X, Shi L, Huang H, Xiong G, Wang J, Wang L. Effect of fatty acids on the flavor formation of fish sauce. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110259] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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23
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Muldoon JA, Harvey BG. Bio-Based Cycloalkanes: The Missing Link to High-Performance Sustainable Jet Fuels. CHEMSUSCHEM 2020; 13:5777-5807. [PMID: 32810345 DOI: 10.1002/cssc.202001641] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 08/14/2020] [Indexed: 05/12/2023]
Abstract
The development of sustainable energy solutions that reduce global carbon emissions, while maintaining high living standards, is one of the grand challenges of the current century. Transportation fuels are critical to economic development, globalization, and the advancement of society. Although ground vehicles and small aircraft are beginning a slow transition toward electric propulsion with energy sourced from solar radiation or wind, the extreme power requirements of jet aircraft require a more concentrated source of energy that is conveniently provided by liquid hydrocarbon fuels. This Review describes recent efforts to develop efficient routes for the conversion of crude biomass sources (e. g., lignocellulose) to cycloalkanes. These cycloalkanes impart advantageous properties to jet fuels, including increased density, higher volumetric heat of combustion, and enhanced operability. The combination of bio-based cycloalkanes and synthetic paraffinic kerosenes allows for the preparation of 100 % bio-based fuels that can outperform conventional petroleum-based fuels. In this Review methods are described that convert biomass-derived small molecules, including furfural, furfuryl alcohol, 5-hydroxymethylfurfural, cyclic ketones, phenolics, acyclic ketones, cyclic alcohols, furans, esters, and alkenes to high-density cycloalkanes. In addition to describing the chemical transformations and catalysts that have been developed to efficiently produce various cycloalkanes, this Review includes summaries of key fuel properties, which highlight the ability to generate fuels with customized performance metrics. This work is intended to inspire other researchers to study the conversion of sustainable feedstocks to full-performance aviation fuels. An acceleration of this research is critical to reducing the carbon footprint of commercial and military aviation on a timescale that will help blunt the impacts of global warming.
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Affiliation(s)
- Jake A Muldoon
- US NAVY, NAWCWD, Research Department, Chemistry Branch, China Lake, California, 93555, USA
| | - Benjamin G Harvey
- US NAVY, NAWCWD, Research Department, Chemistry Branch, China Lake, California, 93555, USA
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24
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Lee NY, Choi DH, Kim MG, Jeong MJ, Kwon HJ, Kim DH, Kim YG, Luccio ED, Arioka M, Yoon HJ, Kim JG. Biosynthesis of (R)-(-)-1-Octen-3-ol in Recombinant Saccharomyces cerevisiae with Lipoxygenase-1 and Hydroperoxide Lyase Genes from Tricholoma matsutake. J Microbiol Biotechnol 2020; 30:296-305. [PMID: 32120462 PMCID: PMC9728333 DOI: 10.4014/jmb.2001.01049] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Tricholoma matsutake is an ectomycorrhizal fungus, related with the host of Pinus densiflora. Most of studies on T. matsutake have focused on mycelial growth, genes and genomics, phylogenetics, symbiosis, and immune activity of this strain. T. matsutake is known for its unique fragrance in Eastern Asia. The most major component of its scent is (R)-(-)-1-octen-3-ol and is biosynthesized from the substrate linoleic acid by the sequential reaction of lipoxygenase and peroxide lyase. Here, we report for the first time the biosynthesis of (R)-(-)- 1-octen-3-ol of T. matsutake using the yeast Saccharomyces cerevisiae as a host. In this study, cDNA genes correlated with these reactions were cloned from T. matsutake, and expression studies of theses genes were carried out in the yeast Saccharomyces cerevisiae. The product of these genes expression study was carried out with Western blotting. The biosynthesis of (R)-(-)- 1-octen-3-ol of T. matsutake in recombinant Saccharomyces cerevisiae was subsequently identified with GC-MS chromatography analysis. The biosynthesis of (R)-(-)-1-octen-3-ol with S. cerevisiae represents a significant step forward.
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Affiliation(s)
- Nan-Yeong Lee
- School of Life Science and Biotechnology, Kyungpook National University, Daegu 4566, Republic of Korea
| | - Doo-Ho Choi
- School of Life Science and Biotechnology, Kyungpook National University, Daegu 4566, Republic of Korea
| | - Mi-Gyeong Kim
- School of Life Science and Biotechnology, Kyungpook National University, Daegu 4566, Republic of Korea
| | - Min-Ji Jeong
- School of Life Science and Biotechnology, Kyungpook National University, Daegu 4566, Republic of Korea
| | - Hae-Jun Kwon
- School of Life Science and Biotechnology, Kyungpook National University, Daegu 4566, Republic of Korea
| | - Dong-Hyun Kim
- School of Life Science and Biotechnology, Kyungpook National University, Daegu 4566, Republic of Korea
| | - Young-Guk Kim
- School of Life Science and Biotechnology, Kyungpook National University, Daegu 4566, Republic of Korea
| | - Eric di Luccio
- School of Life Science, College of Natural Sciences, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Manabu Arioka
- Department of Biotechnology, The University of Tokyo 1-1-1 Yayoi, Bunkyo-ku Tokyo 11-8657 Japan
| | - Hyeok-Jun Yoon
- School of Life Science and Biotechnology, Kyungpook National University, Daegu 4566, Republic of Korea,H.J.Y. E-mail :
| | - Jong-Guk Kim
- School of Life Science and Biotechnology, Kyungpook National University, Daegu 4566, Republic of Korea,Corresponding authors J.G.K. Phone: +82-53-950-5379 Fax: +82-53-955-5379 E-mail:
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25
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Fischer E, Cachon R, Cayot N. Pisum sativum vs Glycine max, a comparative review of nutritional, physicochemical, and sensory properties for food uses. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.11.021] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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26
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Xia Q, Feng T, Lou X, Wang Y, Sun Y, Pan D, Cao J. Headspace fingerprinting approach to identify the major pathway influencing volatile patterns of vinasse‐cured duck processed by high pressure, as well as its impact on physicochemical and sensory attributes. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14321] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Qiang Xia
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province College of Food and Pharmaceutical Science Ningbo University Ningbo 315211 China
| | - Tao Feng
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province College of Food and Pharmaceutical Science Ningbo University Ningbo 315211 China
| | - Xiaowei Lou
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province College of Food and Pharmaceutical Science Ningbo University Ningbo 315211 China
| | - Ying Wang
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province College of Food and Pharmaceutical Science Ningbo University Ningbo 315211 China
| | - Yangying Sun
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province College of Food and Pharmaceutical Science Ningbo University Ningbo 315211 China
| | - Daodong Pan
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province College of Food and Pharmaceutical Science Ningbo University Ningbo 315211 China
- Department of Food Science & Nutrition Nanjing Normal University Nanjing China
| | - Jinxuan Cao
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province College of Food and Pharmaceutical Science Ningbo University Ningbo 315211 China
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Development of a flavor fingerprint by HS-GC–IMS with PCA for volatile compounds of Tricholoma matsutake Singer. Food Chem 2019; 290:32-39. [DOI: 10.1016/j.foodchem.2019.03.124] [Citation(s) in RCA: 151] [Impact Index Per Article: 30.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Revised: 03/24/2019] [Accepted: 03/24/2019] [Indexed: 12/17/2022]
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Zhang J, Pan D, Zhou G, Wang Y, Dang Y, He J, Li G, Cao J. The Changes of the Volatile Compounds Derived from Lipid Oxidation of Boneless Dry‐Cured Hams During Processing. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201900135] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Jian Zhang
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang ProvinceNingbo UniversityNingbo315211China
| | - Daodong Pan
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang ProvinceNingbo UniversityNingbo315211China
| | - Guanghong Zhou
- College of Food Science and TechnologyNanjing Agricultural UniversityNanjing210095China
| | - Ying Wang
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang ProvinceNingbo UniversityNingbo315211China
| | - Yali Dang
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang ProvinceNingbo UniversityNingbo315211China
| | - Jun He
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang ProvinceNingbo UniversityNingbo315211China
| | - Gang Li
- Huatong Meat Products Corporation of ZhejiangYiwu322000China
| | - Jinxuan Cao
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang ProvinceNingbo UniversityNingbo315211China
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Li W, Wang J, Chen W, Yang Y, Zhang J, Feng J, Yu H, Li Q. Analysis of volatile compounds of Lentinula edodes grown in different culture substrate formulations. Food Res Int 2019; 125:108517. [PMID: 31554126 DOI: 10.1016/j.foodres.2019.108517] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2019] [Revised: 05/26/2019] [Accepted: 06/21/2019] [Indexed: 11/30/2022]
Abstract
Volatile compounds of Lentinula edodes grown in different culture substrate (CS) formulations were analyzed to reveal (i) the relationship between volatile compound production and CS formulations, (ii) the contribution of volatile compounds to L. edodes flavor, (iii) the activities of LOX and γ-GGT enzymes, (iv) γ-GGT gene expression, and (v) the correlation between enzyme activity and volatile compound production. Our results showed that 82 kinds of volatile compounds were analyzed; 25 volatile compounds were considered key flavor components, and sulfur containing compounds, eight-carbon compounds, and aldehyde compounds also had great contributions to mushroom flavor. Bagasse could be used as a partial substitute for sawdust as a carbon source. LOX and γ-GGT activities showed a weak correlation with the volatile end products. The results indicated that the mechanisms by which CS formulations influence volatile compounds production were complex.
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Affiliation(s)
- Wen Li
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, the People's Republic of China, Shanghai Guosen Bio-tech Co. Ltd., 1000 Jinqi Road, Shanghai 201403, China
| | - Jinbin Wang
- Institute of Biotechnology Research, Shanghai Academy of Agricultural Sciences, Key Laboratory of Agricultural Genetics and Breeding, 2901 Beidi Road, Shanghai 201106, China
| | - Wanchao Chen
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, the People's Republic of China, Shanghai Guosen Bio-tech Co. Ltd., 1000 Jinqi Road, Shanghai 201403, China
| | - Yan Yang
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, the People's Republic of China, Shanghai Guosen Bio-tech Co. Ltd., 1000 Jinqi Road, Shanghai 201403, China.
| | - Jingsong Zhang
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, the People's Republic of China, Shanghai Guosen Bio-tech Co. Ltd., 1000 Jinqi Road, Shanghai 201403, China
| | - Jie Feng
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, the People's Republic of China, Shanghai Guosen Bio-tech Co. Ltd., 1000 Jinqi Road, Shanghai 201403, China
| | - Hailong Yu
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, the People's Republic of China, Shanghai Guosen Bio-tech Co. Ltd., 1000 Jinqi Road, Shanghai 201403, China
| | - Qiaozhen Li
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, the People's Republic of China, Shanghai Guosen Bio-tech Co. Ltd., 1000 Jinqi Road, Shanghai 201403, China
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Lee SM, Hwang YR, Kim MS, Chung MS, Kim YS. Comparison of Volatile and Nonvolatile Compounds in Rice Fermented by Different Lactic Acid Bacteria. Molecules 2019; 24:molecules24061183. [PMID: 30917562 PMCID: PMC6471338 DOI: 10.3390/molecules24061183] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2019] [Revised: 03/12/2019] [Accepted: 03/24/2019] [Indexed: 11/16/2022] Open
Abstract
The production of rice-based beverages fermented by lactic acid bacteria (LAB) can increase the consumption of rice in the form of a dairy replacement. This study investigated volatile and nonvolatile components in rice fermented by 12 different LABs. Volatile compounds of fermented rice samples were analyzed using gas chromatography-mass spectrometry (GC-MS) combined with solid-phase microextraction (SPME), while nonvolatile compounds were determined using gas chromatography-time-of-flight/mass spectrometry (GC-TOF/MS) after derivatization. The 47 identified volatile compounds included acids, aldehydes, esters, furan derivatives, ketones, alcohols, benzene and benzene derivatives, hydrocarbons, and terpenes, while the 37 identified nonvolatile components included amino acids, organic acids, and carbohydrates. The profiles of volatile and nonvolatile components generally differed significantly between obligatorily homofermentative/facultatively heterofermentative LAB and obligatorily heterofermentative LAB. The rice sample fermented by Lactobacillus sakei (RTCL16) was clearly differentiated from the other samples on principal component analysis (PCA) plots. The results of PCA revealed that the rice samples fermented by LABs could be distinguished according to microbial strains.
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Affiliation(s)
- Sang Mi Lee
- Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, Korea.
| | - Young Rim Hwang
- Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, Korea.
| | - Moon Seok Kim
- Sempio Foods Company R&D Center, Cheongju 363-954, Korea.
| | - Myung Sub Chung
- Department of Food Science and Technology, Chung Ang University, 4726 Seodongdae-ro, Daeduk-myun, Ansung, Gyungki-do 17546, Korea.
| | - Young-Suk Kim
- Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, Korea.
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Chang C, Wu G, Zhang H, Jin Q, Wang X. Deep-fried flavor: characteristics, formation mechanisms, and influencing factors. Crit Rev Food Sci Nutr 2019; 60:1496-1514. [DOI: 10.1080/10408398.2019.1575792] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Chang Chang
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Gangcheng Wu
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Hui Zhang
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Qingzhe Jin
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Xingguo Wang
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
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Chen H, Yang R, Chen J, Luo Q, Cui X, Yan X, Gerwick WH. 1-Octen-3-ol, a self-stimulating oxylipin messenger, can prime and induce defense of marine alga. BMC PLANT BIOLOGY 2019; 19:37. [PMID: 30669983 PMCID: PMC6341616 DOI: 10.1186/s12870-019-1642-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/29/2018] [Accepted: 01/09/2019] [Indexed: 05/20/2023]
Abstract
BACKGROUND Short chain oxylipins in plants as the main volatile organic carbon have been speculated to playing an important role for plant innate immunity, however, not yet intensively studied and far away established as the fully recognized algae defense signals. RESULTS The production of 1-octen-3-ol is self-amplified via the fatty acid-oxylipin metabolic cycle through positive feedback loop. Production of 1-octen-3-ol may act as a messenger that induces P. haitanensis to be in a "primed" state and ready for defense by upregulating the synthesis of methyl jasmonic acid, indole-3-acetic acid, and gibberellin A3. Production of these oxylipins also adjust the redox state in cells, resulting in host defense activation. CONCLUSIONS We provide the first demonstration that 1-octen-3-ol from P. haitanensis, can act as a self-stimulating community messenger. The multiple effects of 1-octen-3-ol may explain why P. haitanensis, a very ancient lineage within plant kingdom, thrives in the niche of intertidal zones.
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Affiliation(s)
- Haimin Chen
- Key Laboratory of Marine Biotechnology of Zhejiang Province, Ningbo University, Ningbo, Zhejiang, 315211 China
| | - Rui Yang
- Key Laboratory of Marine Biotechnology of Zhejiang Province, Ningbo University, Ningbo, Zhejiang, 315211 China
| | - Juanjuan Chen
- Key Laboratory of Marine Biotechnology of Zhejiang Province, Ningbo University, Ningbo, Zhejiang, 315211 China
| | - Qijun Luo
- Key Laboratory of Marine Biotechnology of Zhejiang Province, Ningbo University, Ningbo, Zhejiang, 315211 China
| | - Xiaoshan Cui
- Key Laboratory of Marine Biotechnology of Zhejiang Province, Ningbo University, Ningbo, Zhejiang, 315211 China
| | - Xiaojun Yan
- Key Laboratory of Marine Biotechnology of Zhejiang Province, Ningbo University, Ningbo, Zhejiang, 315211 China
| | - William H. Gerwick
- Center for Marine Biotechnology and Biomedicine, Scripps Institution of Oceanography, University of California, La Jolla, San Diego, CA 92093 USA
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Bioformation of Volatile and Nonvolatile Metabolites by Saccharomycopsis fibuligera KJJ81 Cultivated under Different Conditions-Carbon Sources and Cultivation Times. Molecules 2018; 23:molecules23112762. [PMID: 30366381 PMCID: PMC6278445 DOI: 10.3390/molecules23112762] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2018] [Revised: 10/18/2018] [Accepted: 10/23/2018] [Indexed: 11/17/2022] Open
Abstract
Saccharomycopsis fibuligera KJJ81 isolated from nuruk is an amylolytic yeast that is widely used as a microbial starter in various fermented foods. Volatile and nonvolatile metabolites of S. fibuligera KJJ81 were investigated according to different carbon sources and cultivation times using a nontargeted metabolomic approach. Partial-least-squares discriminant analysis was applied to determine the major metabolites, which were found to be closely related to the clustering and discrimination of S. fibuligera KJJ81 samples. Some volatile metabolites derived from phenylalanine, such as 2-phenylethanol, 2-phenylethyl acetate, and ethyl phenylacetate, were predominantly found in cultivation medium containing glucose (YPD medium). In addition, the level of 2-phenylethanol increased continuously with the cultivation time. In terms of nonvolatile metabolites, carbohydrates (mannose, arabitol, and mannitol), fatty acids (palmitic acid and stearic acid), organic acids (oxalic acid and succinic acid), and amino acids (isoleucine, serine, alanine, glutamic acid, glycine, proline, phenylalanine, and threonine) were the main contributors to S. fibuligera KJJ81 samples cultivated in YPD medium according to cultivation time. These results show that the formation of volatile and nonvolatile metabolites of S. fibuligera KJJ81 can be significantly affected by both the carbon sources and the cultivation time.
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Ferrari R, Lacaze I, Le Faouder P, Bertrand-Michel J, Oger C, Galano JM, Durand T, Moularat S, Chan Ho Tong L, Boucher C, Kilani J, Petit Y, Vanparis O, Trannoy C, Brun S, Lalucque H, Malagnac F, Silar P. Cyclooxygenases and lipoxygenases are used by the fungus Podospora anserina to repel nematodes. Biochim Biophys Acta Gen Subj 2018; 1862:2174-2182. [PMID: 30025856 DOI: 10.1016/j.bbagen.2018.07.012] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2018] [Revised: 07/05/2018] [Accepted: 07/13/2018] [Indexed: 12/18/2022]
Abstract
Oxylipins are secondary messengers used universally in the living world for communication and defense. The paradigm is that they are produced enzymatically for the eicosanoids and non-enzymatically for the isoprostanoids. They are supposed to be degraded into volatile organic compounds (VOCs) and to participate in aroma production. Some such chemicals composed of eight carbons are also envisoned as alternatives to fossil fuels. In fungi, oxylipins have been mostly studied in Aspergilli and shown to be involved in signalling asexual versus sexual development, mycotoxin production and interaction with the host for pathogenic species. Through targeted gene deletions of genes encoding oxylipin-producing enzymes and chemical analysis of oxylipins and volatile organic compounds, we show that in the distantly-related ascomycete Podospora anserina, isoprostanoids are likely produced enzymatically. We show the disappearance in the mutants lacking lipoxygenases and cyclooxygenases of the production of 10-hydroxy-octadecadienoic acid and that of 1-octen-3-ol, a common volatile compound. Importantly, this was correlated with the inability of the mutants to repel nematodes as efficiently as the wild type. Overall, our data show that in this fungus, oxylipins are not involved in signalling development but may rather be used directly or as precursors in the production of odors against potential agressors. SIGNIFICANCE We analyzse the role in inter-kingdom communication of lipoxygenase (lox) and cyclooxygenase (cox) genes in the model fungus Podospora anserina. Through chemical analysis we define the oxylipins and volatile organic compounds (VOCs)produce by wild type and mutants for cox and lox genes, We show that the COX and LOX genes are required for the production of some eight carbon VOCs. We show that COX and LOX genes are involved in the production of chemicals repelling nematodes. This role is very different from the ones previously evidenced in other fungi.
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Affiliation(s)
- Roselyne Ferrari
- Sorbonne Paris Cité, Laboratoire Interdisciplinaire des Energies de Demain (LIED), Univ. Paris Diderot, Paris F-75205, France
| | - Isabelle Lacaze
- Direction Santé Confort, Division Agents Biologiques et Aérocontaminants, Centre Scientifique et Technique du Bâtiment (CSTB), 84, avenue Jean Jaurès, Marne-la-Vallée Cedex F-77447, France
| | - Pauline Le Faouder
- MetaToul-Lipidomic Core Facility, MetaboHUB, Inserm U1048, Toulouse 31 432, France
| | | | - Camille Oger
- Institut des Biomolécules Max Mousseron, (IBMM), CNRS, ENSCM, Université de Montpellier, UMR 5247, 15 Av. Ch. Flahault, Montpellier Cedex F-34093, France
| | - Jean-Marie Galano
- Institut des Biomolécules Max Mousseron, (IBMM), CNRS, ENSCM, Université de Montpellier, UMR 5247, 15 Av. Ch. Flahault, Montpellier Cedex F-34093, France
| | - Thierry Durand
- Institut des Biomolécules Max Mousseron, (IBMM), CNRS, ENSCM, Université de Montpellier, UMR 5247, 15 Av. Ch. Flahault, Montpellier Cedex F-34093, France
| | - Stéphane Moularat
- Direction Santé Confort, Division Agents Biologiques et Aérocontaminants, Centre Scientifique et Technique du Bâtiment (CSTB), 84, avenue Jean Jaurès, Marne-la-Vallée Cedex F-77447, France
| | - Laetitia Chan Ho Tong
- Sorbonne Paris Cité, Laboratoire Interdisciplinaire des Energies de Demain (LIED), Univ. Paris Diderot, Paris F-75205, France
| | - Charlie Boucher
- Sorbonne Paris Cité, Laboratoire Interdisciplinaire des Energies de Demain (LIED), Univ. Paris Diderot, Paris F-75205, France
| | - Jaafar Kilani
- Sorbonne Paris Cité, Laboratoire Interdisciplinaire des Energies de Demain (LIED), Univ. Paris Diderot, Paris F-75205, France
| | - Yohann Petit
- Sorbonne Paris Cité, Laboratoire Interdisciplinaire des Energies de Demain (LIED), Univ. Paris Diderot, Paris F-75205, France
| | - Océane Vanparis
- Sorbonne Paris Cité, Laboratoire Interdisciplinaire des Energies de Demain (LIED), Univ. Paris Diderot, Paris F-75205, France
| | - César Trannoy
- Sorbonne Paris Cité, Laboratoire Interdisciplinaire des Energies de Demain (LIED), Univ. Paris Diderot, Paris F-75205, France
| | - Sylvain Brun
- Sorbonne Paris Cité, Laboratoire Interdisciplinaire des Energies de Demain (LIED), Univ. Paris Diderot, Paris F-75205, France
| | - Hervé Lalucque
- Sorbonne Paris Cité, Laboratoire Interdisciplinaire des Energies de Demain (LIED), Univ. Paris Diderot, Paris F-75205, France
| | - Fabienne Malagnac
- Sorbonne Paris Cité, Laboratoire Interdisciplinaire des Energies de Demain (LIED), Univ. Paris Diderot, Paris F-75205, France; Institute for Integrative Biology of the Cell, CEA, CNRS, Université Paris-Sud, Orsay 91400, France
| | - Philippe Silar
- Sorbonne Paris Cité, Laboratoire Interdisciplinaire des Energies de Demain (LIED), Univ. Paris Diderot, Paris F-75205, France.
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Kelley LE, Cadwallader KR. Identification and Quantitation of Potent Odorants in Spearmint Oils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:2414-2421. [PMID: 28058842 DOI: 10.1021/acs.jafc.6b04852] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Potent odorants in Native spearmint, Scotch spearmint, and Macho mint oils were determined by the combined use of gas chromatography-olfactometry (GCO), gas chromatography-mass spectrometry (GC-MS), and aroma extract dilution analysis (AEDA). Of the 85 odorants detected, ( R)-(-)-carvone was the most potent odorant in all three spearmint oils. Additional predominant odorants in all spearmint oils included eugenol, ethyl ( S)-(+)-2-methylbutanoate, ( E)-β-damascenone, and (3 E,5 Z)-1,3,5-undecatriene. Forty-six compounds were quantitated using various methods, including 19 by gas chromatography with flame ionization detection (GC-FID), 20 by stable isotope dilution analysis (SIDA), and 14 by GCO dilution analysis. Concentrations were used to calculate the odor activity values (OAVs) for predominant odorants in the oils. Among the compounds quantitated, those with the highest OAVs were ( R)-(-)-carvone, 1,8-cineole, ( E, Z)-2,6-nonadienal, ( E)-β-damascenone, and (3 E,5 Z)-1,3,5-undecatriene.
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Affiliation(s)
- Lauren E Kelley
- Covance Laboratories , 3301 Kinsman Boulevard , Madison , Wisconsin 53704 , United States
| | - Keith R Cadwallader
- Department of Food Science and Human Nutrition , University of Illinois at Urbana-Champaign , 1302 West Pennsylvania Avenue , Urbana , Illinois 61801 , United States
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36
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Evaluation of the non-aldehyde volatile compounds formed during deep-fat frying process. Food Chem 2018; 243:151-161. [DOI: 10.1016/j.foodchem.2017.09.121] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2017] [Revised: 09/22/2017] [Accepted: 09/25/2017] [Indexed: 11/24/2022]
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Chemometric Analysis of the Volatile Compounds Generated by Aspergillus carbonarius Strains Isolated from Grapes and Dried Vine Fruits. Toxins (Basel) 2018; 10:toxins10020071. [PMID: 29415459 PMCID: PMC5848172 DOI: 10.3390/toxins10020071] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2017] [Revised: 02/01/2018] [Accepted: 02/03/2018] [Indexed: 12/31/2022] Open
Abstract
Ochratoxin A (OTA) contamination in grape production is an important problem worldwide. Microbial volatile organic compounds (MVOCs) have been demonstrated as useful tools to identify different toxigenic strains. In this study, Aspergillus carbonarius strains were classified into two groups, moderate toxigenic strains (MT) and high toxigenic strains (HT), according to OTA-forming ability. The MVOCs were analyzed by GC-MS and the data processing was based on untargeted profiling using XCMS Online software. Orthogonal projection to latent structures discriminant analysis (OPLS-DA) was performed using extract ion chromatogram GC-MS datasets. For contrast, quantitative analysis was also performed. Results demonstrated that the performance of the OPLS-DA model of untargeted profiling was better than the quantitative method. Potential markers were successfully discovered by variable importance on projection (VIP) and t-test. (E)-2-octen-1-ol, octanal, 1-octen-3-one, styrene, limonene, methyl-2-phenylacetate and 3 unknown compounds were selected as potential markers for the MT group. Cuparene, (Z)-thujopsene, methyl octanoate and 1 unknown compound were identified as potential markers for the HT groups. Finally, the selected markers were used to construct a supported vector machine classification (SVM-C) model to check classification ability. The models showed good performance with the accuracy of cross-validation and test prediction of 87.93% and 92.00%, respectively.
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Gessler NN, Filippovich SY, Bachurina GP, Kharchenko EA, Groza NV, Belozerskaya TA. Oxylipins and oxylipin synthesis pathways in fungi. APPL BIOCHEM MICRO+ 2017. [DOI: 10.1134/s0003683817060060] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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39
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Ripari V, Cecchi T, Berardi E. Microbiological characterisation and volatiles profile of model, ex-novo, and traditional Italian white wheat sourdoughs. Food Chem 2016; 205:297-307. [PMID: 27006243 DOI: 10.1016/j.foodchem.2016.02.150] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2015] [Revised: 02/14/2016] [Accepted: 02/26/2016] [Indexed: 11/19/2022]
Abstract
The interplay of sourdough microbiology and generated volatile compounds that define its sensory characteristics was studied. In order to detail the flavour generating potential of microorganisms, eight single-strain dough fermentations were studied, four of them never investigated before. Moreover, for the first time, both ex-novo and traditional wheat sourdoughs were investigated and compared to chemically acidified dough. HS-SPME-GC-MS was used to sample and analyse volatile compounds, some of which have never been detected before in sourdoughs. Alcohols, esters, carbonyl compounds, and acids mainly characterised the volatile profiles. Different sourdough microbiota resulted in different volatile profiles. PCA indicated that samples could be clustered according to their specific microbiota. Production of aroma compounds was strain-specific, confirming previous findings. This study can contribute to the management of desirable features and differentiate specialty products, as well as selecting new, suitable, sourdoughs after microbial screening.
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Affiliation(s)
- Valery Ripari
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università Politecnica delle Marche, 62010 Ancona, Italy
| | | | - Enrico Berardi
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università Politecnica delle Marche, 62010 Ancona, Italy
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40
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Effect of pulsed pressure-assisted brining on lipid oxidation and volatiles development in pork bacon during salting and drying-ripening. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.07.016] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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41
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Are Some Fungal Volatile Organic Compounds (VOCs) Mycotoxins? Toxins (Basel) 2015; 7:3785-804. [PMID: 26402705 PMCID: PMC4591661 DOI: 10.3390/toxins7093785] [Citation(s) in RCA: 61] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2015] [Revised: 08/28/2015] [Accepted: 08/31/2015] [Indexed: 01/07/2023] Open
Abstract
Volatile organic compounds (VOCs) are carbon-compounds that easily evaporate at room temperature. Toxins are biologically produced poisons; mycotoxins are those toxins produced by microscopic fungi. All fungi emit blends of VOCs; the qualitative and quantitative composition of these volatile blends varies with the species of fungus and the environmental situation in which the fungus is grown. These fungal VOCs, produced as mixtures of alcohols, aldehydes, acids, ethers, esters, ketones, terpenes, thiols and their derivatives, are responsible for the characteristic moldy odors associated with damp indoor spaces. There is increasing experimental evidence that some of these VOCs have toxic properties. Laboratory tests in mammalian tissue culture and Drosophila melanogaster have shown that many single VOCs, as well as mixtures of VOCs emitted by growing fungi, have toxic effects. This paper describes the pros and cons of categorizing toxigenic fungal VOCs as mycotoxins, uses genomic data to expand on the definition of mycotoxin, and summarizes some of the linguistic and other conventions that can create barriers to communication between the scientists who study VOCs and those who study toxins. We propose that "volatoxin" might be a useful term to describe biogenic volatile compounds with toxigenic properties.
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42
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Ben Akacha N, Gargouri M. Microbial and enzymatic technologies used for the production of natural aroma compounds: Synthesis, recovery modeling, and bioprocesses. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2014.09.011] [Citation(s) in RCA: 83] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Wang R, Chen Y, Ren J, Guo S. Aroma Stability of Millet Powder During Storage and Effects of Cooking Methods and Antioxidant Treatment. Cereal Chem 2014. [DOI: 10.1094/cchem-05-13-0096-r] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Ruican Wang
- College of Food Science of Nutritional Engineering, China Agricultural University, Beijing, China, 100083
- Ruican Wang and Yijing Chen contributed equally to this work
| | - Yijing Chen
- College of Food Science of Nutritional Engineering, China Agricultural University, Beijing, China, 100083
- Ruican Wang and Yijing Chen contributed equally to this work
| | - Jianhua Ren
- College of Food Science of Nutritional Engineering, China Agricultural University, Beijing, China, 100083
| | - Shuntang Guo
- College of Food Science of Nutritional Engineering, China Agricultural University, Beijing, China, 100083
- Corresponding author. Box 303, China Agricultural University, No. 17 Qinghua Donglu Haidian District, Beijing, China, 100083. Phone: +86-10-62737634. E-mail:
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Culleré L, Ferreira V, Venturini ME, Marco P, Blanco D. Potential aromatic compounds as markers to differentiate between Tuber melanosporum and Tuber indicum truffles. Food Chem 2013; 141:105-10. [DOI: 10.1016/j.foodchem.2013.03.027] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2012] [Revised: 01/18/2013] [Accepted: 03/07/2013] [Indexed: 10/27/2022]
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Wichaphon J, Posri W, Assavanig A, Thongthai C, Lertsiri S. Categorization of Thai Fish Sauce Based on Aroma Characteristics. J FOOD QUALITY 2013. [DOI: 10.1111/jfq.12017] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Affiliation(s)
| | - Wilatsana Posri
- Department of Microbiology; Faculty of Science; Mahidol University; Bangkok Thailand
| | - Apinya Assavanig
- Department of Biotechnology; Mahidol University; Bangkok Thailand
| | - Chaufah Thongthai
- Department of Microbiology; Faculty of Science; Mahidol University; Bangkok Thailand
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Maggi F, Papa F, Vittori S. Gas chromatography for the characterization of the mushroom-like flavor inMelittis melissophyllumL. (Lamiaceae). JOURNAL OF ESSENTIAL OIL RESEARCH 2012. [DOI: 10.1080/10412905.2012.692899] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Wichaphon J, Thongthai C, Assavanig A, Lertsiri S. Volatile aroma components of Thai fish sauce in relation to product categorization. FLAVOUR FRAG J 2011. [DOI: 10.1002/ffj.2095] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Chaufah Thongthai
- Department of Microbiology, Faculty of Science; Mahidol University; Rama VI Rd., Phayathai, Ratchathewi; Bangkok; 10400; Thailand
| | - Apinya Assavanig
- Department of Biotechnology, Faculty of Science; Mahidol University; Rama VI Rd., Phayathai, Ratchathewi; Bangkok; 10400; Thailand
| | - Sittiwat Lertsiri
- Department of Biotechnology, Faculty of Science; Mahidol University; Rama VI Rd., Phayathai, Ratchathewi; Bangkok; 10400; Thailand
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Xia Y, Zhang B, Li W, Xu G. Changes in volatile compound composition of Antrodia camphorata during solid state fermentation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:2463-2470. [PMID: 21823126 DOI: 10.1002/jsfa.4488] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/15/2011] [Revised: 03/15/2011] [Accepted: 04/27/2011] [Indexed: 05/31/2023]
Abstract
BACKGROUND Although the volatiles present in mushrooms and fungi have been investigated by many researchers, including Antrodia camphorata in submerged fermentation, there are few data available regarding changes in volatile compounds during fermentation. Our research has revealed that solid state fermentation of A. camphorata is highly odiferous compared with submerged cultures and the odor changed with increasing culture time. Therefore the aim of this study was to investigate the changes in volatile compound composition of A. camphorata during solid state fermentation. RESULTS Altogether, 124 major volatile compounds were identified. The volatile compounds produced by A. camphorata during growth in solid state fermentation were quite different. Oct-1-en-3-ol, octan-3-one and methyl 2-phenylacetate were predominant in exponential growth phase production, while the dominant volatiles produced in stationary phase were octan-3-one and methyl 2-phenylacetate. In stationary phase, lactone compounds in A. camphorata, such as 5-butyloxolan-2-one, 5-heptyloxolan-2-one, 6-heptyloxan-2-one, contributed greatly to peach and fruit-like flavor. Terpene and terpene alcohol compounds, such as 1-terpineol, L-linalool, T-cadinol, (E, E)-farnesol, β-elemene, cis-α-bisabolene and α-muurolene, made different contributions to herbal fresh aroma in A. camphorata. Nineteen volatile sesquiterpenes were detected from solid state fermentation of A. camphorata. The compounds 5-n-butyl-5H-furan-2-one, β-ionone, (-)-caryophyllene oxide, aromadendrene oxide, diepi-α-cedrene epoxide, β-elemene, α-selinene, α-muurolene, azulene, germacrene D, γ-cadinene and 2-methylpyrazine have not hitherto been reported in A. camphorata. CONCLUSION The preliminary results suggest that the aroma-active compounds produced by A camphorata in solid state fermentation might serve as an important source of natural aroma compounds for the food and cosmetic industries or antibiotic activity compounds. The sesquiterpenes could be identified as possible taxonomic markers for A. camphorata.
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Affiliation(s)
- Yongjun Xia
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, People's Republic of China
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Inamdar AA, Moore JC, Cohen RI, Bennett JW. A model to evaluate the cytotoxicity of the fungal volatile organic compound 1-octen-3-ol in human embryonic stem cells. Mycopathologia 2011; 173:13-20. [PMID: 21858547 DOI: 10.1007/s11046-011-9457-z] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2011] [Accepted: 08/03/2011] [Indexed: 11/29/2022]
Abstract
Microbial growth in damp indoor environments has been correlated with risks to human health. This study was aimed to determine the cytotoxicity of 1-octen-3-ol ("mushroom alcohol"), a major fungal volatile organic compound (VOC) associated with mushroom and mold odors. Using an airborne exposure technique, human embryonic stem cells were exposed for 1 h to different concentrations (0-1,000 ppm) of racemic 1-octen-3-ol and its enantiomers, (R)-(-)-1-octen-3-ol and (S)-(+)-1-octen-3-ol. Cytotoxicity was assayed using both the MTS (3-(4,5-dimethylthiazol-2-yl)-5-(3-carboxymethoxyphenyl)-2-(4-sulfophenyl)-2H-tetrazolium) assay and the fluorescently tagged Calcein AM-mediated "live and dead" assay. Racemic 1-octen-3-ol and (S)-(+)-1-octen-3-ol exhibited greater cytotoxicity to the undifferentiated human cell line H1 than did (R)-(-)-1-octen-3-ol. The inhibition concentration 50 (IC(50)) values assessed by the MTS assay for racemic 1-octen-3-ol, (S)-(+)-1-octen-3-ol and (R)-(-)-1-octen-3-ol were, respectively, 109, 98, and 258 ppm. These IC(50) values were 40-80-fold lower than that of vapor phase toluene, an industrial chemical used as a positive control in this study. Our report pioneers the modeling of human embryonic stem cells as an in vitro approach to screen the potential toxicity of fungal VOCs. Human embryonic stem cells exposed to 1-octen-3-ol, and its enantiomers in the vapor phase showed more cytotoxicity than those exposed to toluene.
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Affiliation(s)
- Arati A Inamdar
- Department of Plant Biology and Pathology, Rutgers, The State University of New Jersey, New Brunswick, NJ 08901, USA.
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Tabata J, De Moraes CM, Mescher MC. Olfactory cues from plants infected by powdery mildew guide foraging by a mycophagous ladybird beetle. PLoS One 2011; 6:e23799. [PMID: 21876772 PMCID: PMC3158101 DOI: 10.1371/journal.pone.0023799] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2011] [Accepted: 07/25/2011] [Indexed: 11/19/2022] Open
Abstract
Powdery mildews (Erysiphales) are economically important plant pathogens that attack many agricultural crops. Conventional management strategies involving fungicide application face challenges, including the evolution of resistance and concerns over impacts on non-target organisms, that call for investigation of more sustainable alternatives. Mycophagous ladybird beetles (Coleoptera: Coccinellidae) feed on powdery mildew and have considerable potential as biological control agents; however, the foraging ecology and behavior of these beetles is not well understood. Here we document the olfactory cues presented by squash plants (Cucurbita moschata) infected by powdery mildew (Podosphaera sp.) and the behavioral responses of twenty-spotted ladybird beetles (Psyllobora vigintimaculata) to these cues. Volatile analyses through gas chromatography revealed a number of volatile compounds characteristic of infected plants, including 3-octanol and its analogues 1-octen-3-ol and 3-octanone. These compounds are typical "moldy" odorants previously reported in volatiles collected from other fungi. In addition, infected plants exhibited elevated emissions of several compounds also observed in collections from healthy leaves, including linalool and benzyl alcohol, which are reported to have anti-fungal properties. In Y-tube choice assays, P. vigintimaculata beetles displayed a significant preference for the odors of infected plants compared to those of healthy plants. Moreover, beetles exhibited strong attraction to one individual compound, 1-octen-3-ol, which was the most abundant of the characteristic fungal compounds identified. These results enhance our understanding of the olfactory cues that guide foraging by mycophagous insects and may facilitate the development of integrated disease-management strategies informed by an understanding of underlying ecological mechanisms.
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Affiliation(s)
- Jun Tabata
- Department of Entomology, Pennsylvania State University, University Park, Pennsylvania, United States of America
- Biodiversity Division, National Institute for Agro-Environmental Sciences, Tsukuba, Ibaraki Prefecture, Japan
| | - Consuelo M. De Moraes
- Department of Entomology, Pennsylvania State University, University Park, Pennsylvania, United States of America
| | - Mark C. Mescher
- Department of Entomology, Pennsylvania State University, University Park, Pennsylvania, United States of America
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